• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.413-421
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• 2015

A travel destination offers a form of novelty to the traveler since it can provide experiences that are not of the everyday variety. Therefore, a search for novelty is important as a motivation factor when planning leisure trips and vacation activities and to identify travel market segments. This study aimed to examine the differences in demographic characteristics, travel style, and preferred food-related activities in accordance with the level of tourists' novelty seeking. This study investigated potential tourists using a self-administered questionnaire survey, which resulted in 300 usable questionnaires. The respondents of this study were classified into two groups according to their level of novelty seeking: Active novelty-seeking group and Passive novelty-seeking group. These two groups were significantly different with respect to demographic characteristics, travel style, and preference of food-related-activity experience. The results show that the Active novelty-seeking group tended to have a higher proportion of females and specialized jobs, a higher level of monthly income and education, more frequent travel, and preference for food-related activity experience than other groups. The result of this study will be helpful for the tourist industry, which needs to develop culinary and food-related experience tour programs and travel market segments.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.147-160
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• 2010

This study aims to analyze the effect of emotional response from dining out experience on satisfaction after dining out based on the customers who have visited a luxurious Korean restaurant. For this study, it designed a research model through literary research and derived hypotheses. For the empirical analysis, 250 copies of the questionnaire using the self-administered method were distributed and 230(94%) copies were collected. Among them, 220(88%) copies were used for the analysis. SPSS WIN Version 12.0 statistical package program was used for the analysis of data processing, the frequency analysis, reliability analysis and factor analysis were operated, and the hypothesis testing was verified by the regression analysis. The results of the analyses are as follows. For the hypothesis that "the dining-out consumption pattern will have a significant effect on the emotional response," it was verified that the style which pursues health and the style which is loyal to relationships had significant effects on pleasure while the style which pursues rest didn't. Also, the style which pursues health and the style which is loyal to relationships had significant effects on arousal while the style which pursues rest didn't. For the hypothesis that "emotional response will have a significant effect on satisfaction," it was verified that pleasure and simulation had significant effects on satisfaction. As a result of the study, the current dining-out consumption pattern is changed from the purpose of having meals for the biological needs in the past to considering emotional response such as preferred taste or mood.

• Korean Journal of Community Nutrition
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• v.12 no.1
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• pp.13-24
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• 2007

This study was to investigate dietary life and eating-out style related to breakfast frequency of male students in culinary college. This survey was conducted using questionnaires for 110 male students at college in Hongseung. Mean height and body weight of those we investigated was 174 cm and 70.5 kg. The one to two times per week breakfast eating group was 34.55%, which is exceedingly numerous; none per week breakfast eating group was 30%; three to tow times per week breakfast eating group was 15.45%; everyday breakfast eating group was only 9.09%. The breakfast frequency was very low, and the not-eating breakfast problem is serious to think of in male college students. Mean weight, body fat and body mass index(BMI) of the everyday breakfast eating group was lower than the other group even it was not significant. The self-boarding house or dormitory living condition group was not eating breakfast was significant. So a correct dietary lift and eating habit should be taught further for male college students. The smoking group was a significant low frequency of breakfast eating, as well as the lower frequency of breakfast, or worse recognition of self health condition. Higher frequency of breakfast showed more contentment of self body weight. Cooked rice was significantly the most preferable for breakfast. The lower breakfast frequency tended to eat breads or cereals. The lower frequency of breakfast, self recognition of eating rate as speedier was significant, and tended to have a higher frequency of eating-out because of being annoyed by cooking. The lower breakfast frequency ate out more. Twenty five percent of the everyday breakfast eating group ate out because of a special day, and thirty five percent of the not eating breakfast group did so because of being annoyed by cooking. Their mean dietary evaluation grade was under the normal grade, which means that culinary college male students' dietary lives were poor. The lower frequency of breakfast and lower grade of food life evaluation, indicates the importance of nutritional breakfasts education should be improved for male culinary college students also.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.89-99
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• 2017

The purpose of this study is to examine the effects of foodservice employees' workplace harassment on their coping styles and intention to leave. Based on total 374 foodservice employees obtained from the empirical research, this study reviewed reliability and fitness of research model and verified total 3 hypotheses. SEM was conducted to test the validity of the proposed model and the hypotheses. The structural model provided an adequate fit to the data, $x^2=1,344.862$ (p<.001), df=420, GFI=.839, IFI=.900, CFI=.900, RMSEA=.076. To examine how employees' workplace harassment affects coping with harassment; workplace harassment had a significant effect on self-doubt (${\beta}=.401$, p<.001), ignored bully doubt (${\beta}=.621$, p<.001), and indirect or passive doubt (${\beta}=.527$, p<.001); whereas problem solving (${\beta}=-.094$, p>.05) did not. Furthermore, employees' workplace harassment (${\beta}=.126$, p<.05) had no significant effect on intention to leave. Employees' coping with harassment had a significant effect on intention to leave; especifically, among employees' coping with harassment elements, problem solving(${\beta}=-.572$; p<.001), self-doubt (${\beta}=.369$, p<.001), indirect or passive (${\beta}=.239$, p<.001), and ignored bully (${\beta}=-.161$, p<.01) had a significant effect on intention to leave. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.224-234
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• 2007

Consumers' awareness has been changing through the development of information industry and change of life style. To understand the new generation came to be our concern in terms of being able to predict the trend of the future. Companies are trying to go through the market-change by making a marketing strategy that matches their emotion and characteristics. There should be a research on the new generation, specially university students, according to sex. Therefore, this research covers the university students in early twenties to see the differences between sexes. Foodservice industry needs to have consideration on coupon-books. It is reconfirmed that advertisement by word of mouth is still effective in sales promotion.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).

• Culinary science and hospitality research
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• v.19 no.3
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• pp.156-172
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• 2013

The purpose of this study is to understand the influence of food & beverage employees' stress coping styles in the deluxe hotel industry on job satisfaction and customer orientation. Based on total 250 food & beverage employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model test simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit the data, ${\chi}^2$=252.876(p<0.001), df=143, CMIN/DF=1.768, GFI=0.914, AGFI=0.873, NFI=0.936, CFI=0.971, RMSEA=0.056. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The SEM showed that the emotion oriented(${\beta}$=-.181, p<0.01) and avoidance oriented(${\beta}$=-.129, p<0.05) had a negative significant influence on job satisfaction. The multi-group analysis effects on division and status did. Also, job satisfaction(${\beta}$=.599, p<0.01) had a positive significant influence on customer orientation. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.13-24
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• 2011

The purpose of this study is to analyze dining out consumption behavior of working women based on their lifestyle. To do this, demonstrative research was conducted on studying how the behavior of working women differs according to their lifestyle. The questionnaires developed for this study were distributed to 350 working women living in Daejeon City. A total of 310 copies of the questionnaire were used for analysis, and the statistical analysis was completed using SPSS(ver 12.0) for descriptive analysis, factor analysis and cluster analysis. A total of 4 factors were generated by factor analysis: Financial technology style, pursuit of dining out style, pursuit of popularity style, pursuit of brand style. The result of analyzing the difference between the consumer behavior by lifestyle of working women showed there were significant differences in 5 factors except time required for meal. To sum up, lifestyle of working women plays an important role in dining out consumption behavior. Therefore, marketing strategies about demographic characteristics and dining out consumption of working women are urgently needed.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.413-418
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• 2009

Existing literature on the CRM [Customer Relationship Management] has emphasized the marketing strategies between the franchisor and franchisee. In this study, we focused instead on factors involved in forging relationships based on marketing strategies between franchisee and the customers. A survey questionnaire was completed by 250 customers of Korean-style food franchises located in Seoul and Inchon. Each questions is based on a 5-point likert-type scale. After initial data recording, 41 questionnaires were deleted from the data set because of missing or insincerely answer. Finally, the sample data of 209 questionnaires were used for the statistical analysis. The data were analyzed with SPSS version 13.0 software to assess consumer satisfaction, trust, and support/reputation on flexibility and commitment. Regression analysis was performed to analyze the relationship between flexibility and commitment. Satisfaction and support/reputation significantly influenced flexibility, both satisfaction and trust significantly influenced commitment, and both flexibility and commitment significantly influenced the restaurant-consumer relationship.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.867-876
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• 2005

The purposes of this study were, 1) to investigate the causal relationship between customer's life-style and motivation of eating-out, and 2) to research the causal nexus between motivation of eating-out and satisfaction of attributes to choose the restaurant. Reliability analysis, factor analysis, and Structure Equation Model(SEM) were adapted by Windows SPSS 10.0 and Amos 4.0. Life-style was divided into 7 factors and eating-out motivation into 5. Life-style influenced significantly each motivation of eating-out. It had positive influence on 'Reception and congratulation', 'Change of dietary life', 'Economic saving', "'Preference motivation', and 'Advertisement and companion's need', but negative influence on 'Reception and congratulation', 'Change of dietary life', and 'Preference motivation'. Customer's motivation of eating-out also influenced significantly the attributes. Factorl 'Reception and congratulation' had positive influence on all attributes except for 'Transportation convenience and distance to the shop'. Factor 2 'Change of dietary life' had negative influence on 'Food's taste, quantity, price', 'Sanitation and cleanness', and 'Staff's service quality' Factor 3 "Economic saving' had positive influence on 'Food's taste, quantity, price' and 'Transportation convenience and distance to the shop'. factors 'Advertisement and companion's need' had positive influence on 'Atmosphere of restaurant' and negative influence on 'Food's taste, quantity, price'.